Restaurants serve great diversity of seafood species that are often new to the customers. Yet, significant amounts of this seafood come from unsustainable sources that are associated with unlawful practices such as illegal fishing. There are multiple causes leading to such situation. Some of the most common are lack of knowledge among the chefs and high dependency the information provided by the fish suppliers.
The Good Fish ‘Restaurant programme’ aims to involve, educate and stimulate restaurant chefs to make sustainable seafood choices. In this way, GFF aims to increase the number of sustainable seafood choices on the restaurant menus that scores green in our Good Fish guide or are MSC/ASC certified.
Would like to participate? Click here to see the benefits of joining and sign up for the programme!